When Taziki’s Mediterranean Cafe first opened its doors over 20 years ago, founders Keith and Amy Richards had a vision of bringing a Mediterranean-inspired, family oriented dining experience to their home of Birmingham, Alabama. Since then, the concept has expanded to include nearly 100 locations across 17 states. By Tamara Rahoumi
Running any business comes with its challenges, but those in the food space present a unique set of obstacles for business owners, with one of the most prevalent being food waste. According to the Green Restaurant Association, a single restaurant in the U.S. can produce approximately 50,000 pounds of food waste per year. By Tamara Rahoumi
Building a food-based business can be particularly difficult. Providing consistently fresh meals and creating an exceptional customer experience must always be balanced with often-complicated tasks, such as ordering materials, minimizing waste, and ensuring that your team is following best practices around food safety. By Tamara Rahoumi
Matt Warren, owner and operator of Taziki’s Mediterranean Cafe in Cincinnati, has spent over a decade in the restaurant industry and continues to contribute to the success of high-quality handcrafted cuisine. Warren explained the explosive growth he has experienced with the brand. By Heidi Lubrani
When we think about great meals, it comes down to more than just delicious foods and flavors that satisfy our taste buds. Rather, the best dining experiences – the ones we truly remember – are those that bring us together, celebrate tradition, and allow us to build connections around the table. By Tamara Rahoumi
When it comes to fresh, high-quality Greek cuisine, there’s nothing quite like dining along the Mediterranean – except, perhaps, enjoying a meal at Taziki’s. By Tamara Rahoumi